Samoan Typhoon

Here´s a strong and spicy rum drink from Sippin´Safari, it was created at the Hawaiian Village motel and restaurant in Tampa in 1969 by chef Joe King Sui in true tiki style and ambiance back in the golden tiki days.

The drink is a mix of dark or aged Puerto Rican and Myers rums,vodka, pineapple, orange and and lime juices, passionfruit syrup and honey and blended with crushed ice.

I have changed it up a little bit though since i don`t have the exact rums, so i used Smith and Cross and Appleton Extra and a homemade vanilla flavored vodka and then all fresh juices.

It turned out a strong and spicy drink…

Then i made a variation of it and changed the Appleton for an aged rhum agricole and the vodka for a white rum, then switched orange juice for fresh grapefruit juice and added a dash of angostura bitters.

Turned out tasty as well.

SAMOAN TYPHOON

0.75 oz fresh lime

1 oz unsweetened pineapple juice

1 oz fresh orange juice

0.5 oz liquid honey

0.25 oz sugarcane syrup

0.25 oz passionfruit syrup

2 oz Appleton Extra dark Jamaican rum

0.5 oz  Smith and Cross strong dark Jamaican rum

0.75 oz vanilla flavored vodka (natural homemade with tahitian beans)

2 cups crushed ice

Dissolve honey in lime juice and place in a blender with all other ingredients and blend for 30 seconds. Pour in a tiki mug or tall glass and fill up with more crushed ice.

Garnish with pineapple leaves or slice and if you wish maraschino cherry.

TYPHOON FURY

0.75 oz fresh lime

1 oz unsweetened pineapple juice

1 oz fresh grapefruit juice (yellow)

0.5 oz liquid honey

0.25 oz sugarcane syrup

0.25 oz passionfruit syrup

2 oz aged rhum agricole ( i used Clemént VSOP)

0.5 oz  Smith and Cross strong dark Jamaican rum

0.75 oz white rum ( i used Denizen rum)

Dash Angostura bitters

2 cups crushed ice

Proceed as with the first drink and serve in a rum barrel tiki mug. Garnish with pineapple wedge and fresh mint.

 

Sugarcane bar

 

Grilled Pineapple Curacao Daiquiri

Grilled pineapple syrup and dark rum….mix that together with a squeeze of fresh lime – and you get a Pineapple Curacao Daiquiri.

Here´s a tropical libation from St Croix in the Caribbean – made by my friend Jesse Card at St Croix Libation Society where he promote all things rum in the first place and all things booze related. He once also featured one of my drinks and now is the time for me to feature a good libation of his – and this one is a right up my alley because it contains grilled pineapple which is something i like a lot. Jesse also did feature this drink on one of my fav websites – Uncommon Caribbean.

Jesse is originally from Portland, Oregon and moved to St Croix about six years ago.

Trying to be honest & authentic behind the bar, he says it’s all about listening to the guest on the other side that matters – “Just because I love bitters doesn’t mean that they shouldn’t get that Cosmo they’re craving”

Jesse is the Beverage Director at the new Low Life Bar & Refuge, opening this summer on the Christiansted Boardwalk of beautiful St. Croix. And one more thing – he puts up a wicked karaoke show….trust me, i´ve seen it in New Orleans – last summer he made the Saint bar ROCK!

This grilled pineapple recipe comes in the form of a grilled pineapple syrup and since it´s grilled with slightly caramelized demerara sugar it really gives the drink that depth which takes a tropical drink to the next level and with a dash or two of angostura bitters – gives it complexity and some real exotic-ness – a real tasty drink!

I tried the grilled pineapple daiquiri with a good rum – St Nicholas Abbey 12 yo from Barbados (1 oz) and paired it with 1 oz of the strong Jamaican funky rum Smith and Cross – plus fresh lime and the grilled pineapple syrup  – hmmm………..it was good….

So here is how – and if you don´t have these rums you can use any GOOD aged dark rum, like Appleton Extra for example – but i really think the Smith and Cross adds some funk and punch to this drink!

A demerara rum would be very good too – try it with El Dorado 12 yo. Jesse used Cruzan rum – of course – he lives on st Croix after all – but i don´t have that rum so i used the others and the result was very good and as with any daiquiri for that matter – it´s REALLY important to use a good quality rum – skip cheap rums with this!

GRILLED PINEAPPLE CURACAO DAIQUIRI

1 pineapple
2 cups demerera sugar
1 cup water
a few limes
cruzan rum
clement creole shrubb (or cointreau)
angostura bitters

So start with the pineapple…peel and cut out 3 rings, two for the syrup and one for garnish.

Make a simple syrup by adding 2:1 ratio of sugar and water, use a dark demerara sugar and combine in a sauce pan over high heat. Stir it around for a few minutes until the sugar is pretty well dissolved. With the ratio 2:1 you`ll get a rich syrup.

Now to get some flavor, add 2 of the pineapple rings and coat them with the syrup so when we grill it we get a nice caramelization. Now, set the syrup aside for a while and start grilling the syrup coated pineapple rings on a hot grill and let them get that nice slightly charred look.

After grilling is done add them back to your syrup. Heat your syrup back up to a simmer and let it reduce for 15 minutes or so by about a quarter. Remove the pineapple and set the syrup aside to cool.

Combine over ice in a tall glass:

* 1 oz of your fresh grilled pineapple syrup
* 2 oz good dark rum
* 1 oz creole shrubb or cointreau
* 1/2 oz fresh lime juice
* 1 dash angostura bitters

Shake hard and strain into a rocks glass filled with crushed ice.

Tiki Month – Pieces of Eight and Dr Funk served in Ice Tower

So…the tiki month is coming to an end – well i guess not for me since it´s tiki month all year here on this blog! Doug really has cranked out TONS of great drinks and info and i haven`t yet been able to read it all – heck i have a normal job too!!

But there´s lots of great knowledge, funny anecdotes, history and teachings and for our convenience and for this i say THANK YOU Doug! all the posts are listed with links if you just click on “Tiki Month 2012” at the upper top right on his blog, and there ya go!

So i guess this is going to be my last post for tiki month of february at least, and looking around to find an interesting drink to make i found the “Pieces of Eight” in Remixed which is one i haven´t made before. I like the idea of using eight pieces of grilled pineapple as garnish as showed in the book.

I also happen to feel like making the ice tower again and so i made one yesterday, it´s been kept in my freezer overnight – it´s for Dr Funk. Who is Dr Funk? well, it´s a drink that was made by a German doctor in Samoa…

The ice tower was something i first saw years ago in a picture of the drink “Dr Funk`s Son” and thought it was so cool i went and made a few different ice-towers and wrote a post about Dr Funk and Dr Funk´s Son.

Also just now during the tiki month over at the Pegu blog, my epic friend Doug also wrote about this drink in an excellent post with no less than three versions of the drink.

Dr Funk was invented by a German doctor on Samoa as a cure for the world renown author Robert Louis Stevenson – sometimes in the beginning of the 20th century and if you haven´t read his book “Mystic Isles of the South Seas” and is interested in things Polynesia i think you should. It`s a great piece of history. Well – making those drinks was long ago and i haven`t made any new ice-tower until now…gonna be fun to make the Dr Funk again – also it´s a great drink containing a little bit of absinthe for your well-being.

As for the other drink “Pieces of Eight” – it was created at the Pieces of Eight restaurant in Marina Del Rey, California in cirka 1962. Seems llike the restaurant closed down sometimes in the 70s. It´s a light drink with just 1.5 oz of light Puerto Rican rum – and i`m not that much into light drinks….so i wanna pimp it up a bit – but if you prefer a lower alcohol content just stick to the original recipe which calls for 1.5 oz light Puerto Rican rum.

Moreover you don´t have to go and grill eight pieces of pineapple for garnish to do this drink, it´s just me wanna do it cuz i love those little things…

But now all this talk about grilled pineapple and rum has made me thirsty so i better get going, here are the recipes:

PIECES OF EIGHT


0.5 oz fresh lime juice

1.5 oz fresh lemon juice

1.5 oz passionfruit syrup

1.5 oz light Puerto Rican rum

1 oz Smith & Cross (extra)

4 oz ( 0.5 cup) crushed ice

Put it all in a blender and blend at high speed for 5 sec and pour unstrained into a tall glass or specialty glass and add more crushed ice to fill.

With the addition of Smith & Cross the drink was – to my taste – very nice!

DR FUNK ( 1948 trader Vic`s recipe)

2 1/2 oz. Dark Jamaican Rum

2 1/2 oz. Fresh Lime Juice

1/2 oz. Fresh Lemon Juice

1 1/2 oz. Club Soda

1/2 oz. Grenadine

1/4 oz. Absinthe

Shake all ingredients except club soda in a cocktail shaker with 1 cup of crushed ice. Pour into Fu Manchu mug or 12 oz. chimney glass – or ice tower… Top with soda and more crushed ice to fill

If you like the taste of absinthe you´ll like this drink! the taste of anise is distinctive but not overpowering.

HOW TO MAKE THE ICE TOWER

It´s easy – Just place the glass inside a larger plastic bucket-like cup or “glass” –  a bit bigger than the drinking glass filling the space in between with first crushed ice and then water and then into the freezer overnight.

IMPORTANT – After you added the crushed ice in the space between the glasses make sure to add a stone or something to hold it down when you pour in the water.

When you take it out hold it under warm water to get the ice tower to get loose from the plastic bucket, it doesn´t take more than a minute or two.

UPDATE – One more thing – in the comments i got the question if the ice tower melts fast and wet the table….well, i say – A couple of napkins is useful…and not to drink too slowly either but since this drink (or another) you make in it tastes so good that shouldn`t be a problem…just don´t make zombies.…

Aloha and Okole maluna!

 

A Tiki Drink for Valentines Day – Ma’ane’i No Ke Aloha ~ For love is here and now

Tiki month of february continues with a little something for the valentine`s day…i see more and more romantic cocktails for the upcoming Valentine´s day in the making but nowhere do i see a romantic tiki drink?  – looks like somebody has to do something about that and what can be better timing for that than now since it also is the tiki month?

When thinking of romantic-tiki i visualize polynesian tropical sunsets, palm fronds gently swaying in the soft breeze and flickering tiki torches – often two tiki torches are crossed together, like two lovers…and then we have the distant waves crashing against the reef and melodic ukulele music – the whole Hawaiian dream – so i think we´re going to Hawaii for this valentine´s tiki drink…

Hawaii means aloha and aloha is not just hello and goodbye, it also means love – The aloha spirit is a spirit of love. It’s a spirit of caring, sharing, and giving and it puts the needs of others first. Isn’t that what love is all about?

So here is a tiki drink for valentine´s day, with a Hawaiian name of love of course:

Ma’ane’i No Ke Aloha ~ For love is here and now

1 oz white rum (i used Tiki Lover´s white)

0.5 oz rhum agricole blanc ( i used La Mauny)

0.5 oz dark Jamaican rum – Smith & Cross – for a funky punch

1 oz Coco Lopez cream of coconut

1 oz Coconut milk

4 oz fresh pineapple juice

0.5 oz green chartreuse

0.5 oz fresh lime juice

0.25 oz sugarcane syrup (i used Petit canne)

Shake with ice cubes and pour into a wide large glass with a pink sugar rim and garnish with orchid and pineapple leaves. You may choose some other garnish…i decided to go for cerise-pink because that´s what i had at home and that´s also a color of love, it´s not just red. You may add some grated some nutmeg on top as well

This drink is inspired by the classic pina colada which becomes soooo much better if a golden or even dark rum is used (adding some character)

This drink isn´t exactly weak in the flavor since it contains both rhum agricole and Smith and Cross but i think these rums funks it up in a good way – and the lovely green chartreuse adds some herbal notes and mystery..

Me Ke Aloha! (with love)